Ingredients

5 heads cabbage
7 korean readishes
1/2 bundle
1/2 bundle
4 soaked forest mushrooms — ,
1 soaked and cut int
4 dried stone mushroom — ,
1 soaked, cleaned an
2 korean pears — , cut into
1 thin juli
5 garlic bulbs — , peeled and
1 crushed
3 sm ginger roots — , peeled and
1 crushed
3 c red pepper powder — made
1 into a paste wi
1 red pepper threads
1/2 c pickled corvina — , cut
1 into narrow st
1/3 c pickled baby squid,
1 sm octopus,
1/3 c pickled baby shrimp,
1 chopped
1/3 lb oysters
1 1/2 lb beef brisket, boiled in 5
1 qt water or bee
4 c coarse salt
1 table salt
1 sugar
1 korean watercress — , cut
1 in 2 length
1 green thread onions — , cut
1 in 2 length
1
1

Instructions
Preliminaries
Trim off the tougher outer leaves of the celery cabbage and save them; cut each cabbage head into 2 to 4 sections lengthwise (see above recipe)
Preparations
1. soak the cabbage sections and the radishes in a brine prepared with 3 cups of salt and 4 quarts of water for 3 to 4 hours or until softened. Rinse with cold water.
2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the length from the bottom.
3. cut the pears into thin julienne strips.
4. cut the pickled fish and the fresh squid and octopus into 1 1/2″ narrow strips.
5. cut the 2 remainding radishes into thin julieen; mix the radish strips with the red pepper paste. Then, add all the remainding vegtables, mushrooms, and chestnuts along with the octopus, squid, and pickled fish; mix well. Finally, toss the mixture with oysters and pear strips and season with salt. This is the stuffing.
6. Pack the stuffing between the layers of the cabbage leaves; filling the slit-cuts on the radishesi. stack the stuffed cabbage and radishes in a crock; cover with the salted outer leaves
(preliminaries). After 2 or 3 days, add a mixture of salt, pickled corvina juice, pickled baby shrimp juice, and beef broth, just enough to cover

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